Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 12 (makes 10 cups)

Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.

How to Make It

Step 1

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Step 2

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Step 3

Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

Step 4

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Step 5

Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

RSMPaul's Review

Memers
November 20, 2012
I used to have a theory that the stuffing you grew up with as a kid was "the best stuffing in the world"- you associate stuffing with Thanksgiving memories of childhood, family, friends, etc. That was until I made this recipe about 6 or 7 years ago. I loved my Mom's stuffing (old family recipe) but this is even better. I now have a 'new' old family recipe. It's fabulous!

A Thanksgiving favorite!

joyfullytired
November 18, 2016
My brother made this for Thanksgiving and there was not a speck left in the dish.  I highly recommend adding this to your menu this year.  It will become a family favorite!!

OldGalinNW

kelgor
November 15, 2016
I first saw this recipe in the mid 90's....over 20 years ago, I think. It is still my very favorite stuffing recipe. It is Fabulous!

anewmadrid's Review

surrealchereal
November 06, 2013
I have made this stuffing for the past 5 years and it is always is delicious and people that haven't tried it before ask me how I made it. My only change is I buy croutons from Boudin and use those.

laperkins's Review

London1
December 14, 2012
Halved the recipe since I'm the only one that would eat this. Used vegetable broth and a regular can of artichoke hearts. I forgot to add the egg and it was still excellent! Yum!

gagl03's Review

jeannene
November 23, 2012
Was the hit of Thanksgiving.

surrealchereal's Review

anewmadrid
November 23, 2012
Everyone like it, and it was good. Not the best thing I've eaten but good, and the artichokes give it a difference that makes it unique and novel. So I guess you could call it "fun" dressing.

rainbolt's Review

ballerina
November 21, 2012
N/A

AlaskanQueen's Review

rainbolt
November 17, 2012
This is the best stuffing in the entire universe!

karalb's Review

Janno60
November 28, 2011
I had only rave reviews on this recipe! I will be making this often. So delicious!